Quinoa Stuffed Mushrooms
2013-06-02
- Yield : 12
- Servings : 6
- Prep Time : 15m
- Cook Time : 40m
- Ready In : 60m
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Nutritional Info
This information is per serving.
-
Calories
60 -
Calories from Fat
16 -
Total Fat
2g -
Saturated Fat
1g -
Trans Fat
0g -
Cholesterol
40mg -
Sodium
135mg -
Carbohydrates
7g -
Dietary Fiber
3g -
Sugar
3g -
Protein
6g -
Serving Size:
2 mushrooms
Quinoa stuffed mushrooms are a high fiber, low calorie, low sodium recipe that’s also gluten free.
While quinoa is pitched to Americans as a whole grain or ancient grain, quinoa is actually a seed grown in South America.
Stuffed mushroom are perfect for appetizers or vegetable side dish. You can also enjoy the with eggs or toast for breakfast.
If you do not like capers or prefer a mild taste, omit the capers and red pepper flakes. Adjust seasoning to your taste.
Cook’s Tip
Wine can be omitted and mushrooms broiled 8 to 10 minutes or until cheese melts and internal temperature reaches 165°F (74°C).
Related Recipe
Ingredients
- 12 medium to large white or brown mushrooms (250g)
- 1/2 cup (80 g) cooked quina
- 1/4 cup (30 g) celery, minced
- 2 tablespoons (30 ml) onion, minced
- 1 clove garlic, minced
- 2 teaspoons (10 ml) capers, rinsed
- 1 large egg, beaten
- 1/4 teaspoon (1.25 ml) kosher salt
- 1/8th teaspoon (0.6 ml) fresh ground black pepper
- 1/8th teaspoon (0.6 ml) red pepper flakes, optional
- 2 tablespoons (30 ml) grated parmesan or Romano cheese
- 1/2 cup (120 ml ) dry white wine
Method of Preparation
Step 1
Preheat oven to 375°F (190°C).
Step 2
Wash mushrooms and remove stems. Arrange in a 9x9 inch or larger baking dish.
Step 3
In a medium bowl, combine remaining ingredients except 1 tablespoon of cheese and wine.
Step 4
Stuff each mushrooms with a heaping tablespoon of filling. Sprinkle with remaining cheese. Add wine to baking dish.
Step 5
Bake uncovered, 30 to 40 minutes or until lightly browned. Cool 5 minutes and serve.
